Bellino Sun-Dried Tomatoes in Pure Olive Oil Description
Cooking begins with quality ingredients. Bellino Specialty Products offer a variety of items to suit any culinary need. Bellino's extra virgin olive oils and vinegars deliver the perfect combination to help refresh a salad. Minced garlic is a staple of Italian cooking, providing unmistakable taste to any dish. Bellino Marinated Roasted Peppers add a unique flavor to a sandwich or antipasto. No matter the occasion, Bellino Specialty Products yield great taste and superior quality.
Refrigerate after opening.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 oz (30 g)
Servings per Container: Approx 8
|Amount Per Serving||% Daily Value|
|Total Fat||19 g||29%|
|Saturated Fat||2.5 g||12%|
|Trans Fat||0 g|
|Total Carbohydrate||2 g||1%|
Other Ingredients: Italian sun dried tomatoes, pure olive oil, garlic, wine vinegar, salt, spices, sulphur dioxide added to retain color.
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“Cheezy” Lentil Pasta with Mushrooms & Tomatoes
The best part about pasta night? It only takes 15 or 20 minutes to get a family-sized meal to the table. The worst part? Gluten and carbs. For your next Italian dinner, opt for something that’s gluten-free and packed with nutrients, like this dish made with red lentil penne. Use mushrooms, sun-dried tomatoes and a creamy cashew cheese sauce to top and you’ve got a quick, easy and nutrient-rich meal that’s perfect for the whole family.
2 cups red lentil penne pasta
2 Tbsp. extra virgin olive oil
1–2 cloves garlic, diced
1 cup raw cashews, soaked overnight, drained & rinsed
1/4–1/2 cup nutritional yeast
1 cup sliced mushrooms
2 Tbsp. sun-dried tomatoes or cherry tomatoes, sliced & quartered
1/2 cup fresh basil leaves, torn
Red pepper flakes, to taste, optional
- In a medium pot, cook pasta according to package directions.
- In a high-speed blender, combine cashews and nutritional yeast and a small amount of water. Blend until smooth, adding more water if needed. Set 1/3 cup cashew cheese aside and store remainder in fridge for another use.
- In a sauté pan over medium heat, heat garlic in olive oil. Add sliced mushrooms and cook until lightly browned.
- Once pasta is done, add sautéed garlic and mushrooms to pot. Mix in cashew cheese and tomatoes. Add basil leaves and sprinkle with pepper flakes, if desired.
Note: Use extra cashew cheese on stuffed peppers or zucchini boats!